Parcs is a 20-seat wine bar and restaurant known for its sustainability-first ethos. It was previously helmed by chef Dennis Yong of Furrmien.
Today, the kitchen is led by Damien Neylon, former head chef of the regional Victorian fine diner Brae. Neylon serves up three new menus per season (one early in the season, one mid-season and one later on), each of which are a set four-to-five-course menu. His late-spring set menu includes dishes like mandarin-and-watermelon kimchi and dry-aged pork with calamari mole.
In keeping with Parcs’s sustainability focus, the menu uses around 50 to 70 per cent upcycled produce from the owner’s other venues. This means dishes like Neylon’s grilled broad beans with chrysanthemum curd and rooster broth make use of produce, scraps and ingredients that would otherwise have been discarded. As for drinks, there’s a focus on sake and house-made options, including a mandarin-and-kiwi kombucha.
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